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Banh Mi with Daikon Carrot Slaw


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Banh Mi with Daikon Carrot Slaw


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Banh Mi with Daikon Carrot Slaw

Banh mi is a popular Vietnamese sandwich served by street vendors throughout Southeast Asia. It has a fresh, crunchy and delicious bite and is a great way to use leftover roasted chicken. This slaw is an essential component of a banh mi, but is great as a salad on its own or part of a fish or chicken dinner. Daikon is a type of radish that has a sweet and crunchy bite and is used a lot in Aisan cuisine aka Oriental radish.


  • Ready Time : 0 min




  • 1 large baguette or 4 small baguettes
  • 1 cup daikon radish slaw
  • ½ cup soy sauce dressing
  • 2 sliced jalapenos or sriracha hot sauce
  • 4 cucumbers sliced
  • ½ cup cilantro leaves
  • 3 cups shredded or sliced roasted chicken
  • 1 package sliced and dried salami

Daikon Carrot Slaw

  • 1 daikon cut into matchstick slices
  • 1 large carrot cut into matchstick sticks
  • ½ cup vinegar
  • ½ cup water
  • ½ cup sugar

Soy Sauce Dressing

  • ¼ cup soy sauce
  • 2 tablespoons hoison sauce
  • 2 tablespoons lemon juice


Spread mayo on baguette.  Top with round salami.
Top with cucumbers, jalapeños, and chicken.
Top with soy sauce dressing (recipe below).

Top with daikon carrot slaw (recipe below) and cilantro.

Daikon Carrot Slaw

Simmer vinegar, sugar and water for about 4 minutes so sugar melts into vinegar and water. Cool dressing
Pour dressing on top of daikon and carrots. Refrigerate until ready to use.

Soy Sauce Dressing

Mix together. Refrigerate until ready to use.

TIP: If you are trying to cut back on carbs; try this sandwich as a salad. Instead of baguettes, use 2 cups romaine lettuce and top with sandwich ingredients and dress with soy sauce dressing. Alternatively the sandwich can be served in a whole wheat wrap.



About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

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